Karahi

A wok sits next to a karahi on a Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.

Contents

Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola,[2][3] which are often named karahi dishes after the utensil.

A small decorative karahi (left) and handi (right) used to serve Indian food.

A karahi in a Pakistani restaurant

Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi (often also made with goat meat) and dumba karahi (made with lamb meat) and also karahi paneer (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.

A balti, based on the food of Baltistan, is another dish cooked in a karahi.